For the love of cheese
Parmesan, manchego, cheddar... it's not the variety that is missing to stock up on cheeses! Here are some facts and culinary tips on cheeses from here or elsewhere.
They are distinguished according to the origin of the cow's milk which is used during production, for example, parmigiano reggiano comes from a very specific production area in the south of Lombardy in Italy. The cows are fed exclusively of grass and hay grown in this region.
Cow's milk, salt and rennet (a coagulant) are the only three ingredients in parmesan cheese. The manufacture of this cheese extends over several months, once the crust has been formed with the help of brine, the wheel is refined for at least 12 months on wooden shelves. The cheese maker regularly checks the quality of his wheels by tapping them with a hammer. Once they have reached maturity, the wheels are X-rayed to ensure that they have no defects.
Did you know that Manchego is the most famous Spanish cheese and its consumption dates back many centuries? This cheese made from sheep's milk comes from the region of Castilla La Mancha, in central Spain. Its paste is white or yellowish in color and its taste is slightly spicy and salty. This unique taste is the result of the feeding of Manchega sheep, which are found only in this region. The ewes feed through the pastures of this region which is known for its extreme climate and its very rustic vegetation.